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Title: Bayerischer Mit Spargel (Barvarian Veal with Aspar
Categories: German
Yield: 6 Servings

2lbVeal; Cubed
2tbVegetable Oil
1 Onion; Large, Chopped
1cCarrots; Chopped
1tbParsley; Chopped
1/4cLemon Juice; Fresh
2cBeef Broth
3tbUnbleached Flour
1/2tsSalt
  Pepper;Fresh Ground,To Taste
20ozFrozen Asparagus; * OR
2lbAsparagus; Fresh **

* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces. In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately.

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